Text & Images by Layzhoz Yeap

If ever you find yourself in Sydney, be sure to do yourself a favour and head on down to the Sydney Harbour Marriott Hotel in Circular Quay to check out their new 120-seat restaurant called Silvester’s and a laneway venue called Three Bottle Man.

Silvester’s, the Marriott’s flagship restaurant, is located on the ground floor of the hotel. Opened in the first half of 2017, it has since garnered a stellar reputation for its innovative menu which makes use of locally-sourced Australian produce with a big emphasis on premium quality and freshness. If you happen to be there in the morning, you can partake of the extensive choices on offer at the international buffet whereas a visit later in the day would be a great opportunity to sample some of the exquisite contemporary Western dishes on the menu.

Silvester’s modern design concept features an open kitchen and a buffet line layout which encourages guests to meander along while taking their pick from among the seemingly endless array of cold cuts, pancakes, appetisers and main courses.

The restaurant is helmed by French-born and trained head chef, Raphael Szurek, whose dual passion for food and photography is evident in his top-notch presentation with each dish a visual and gastronomic feast. Every dish is prepared with painstaking attention to detail right down to the dessert decorations which are made on-site by the chefs. Keeping an eye on the clock, they work deftly to create masterpieces that are not only delicious but also visually stunning.

Here are some of the menu highlights …

The eyecatching colours of Grima Brothers Farm Beets with Preserved Lemon & Kiss Peppers make this dish almost too pretty to eat. Precisely-cut slices of red beets nestling among bright pickled lemons and shiny red peppers are a feast for the eyes while the cool, sweet-and-sour taste helps to refresh the palate for the next dish.

For something light yet satisfying, why not try the King George Whiting with Kale & Tomato Chutney. A deceptively simple dish, the fish is beautifully cooked to perfection with the flesh just the right texture and retaining its natural sweetness. It is served with a side of zesty tomato chutney.

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Lovers of salmon would not be remiss to order the Harris Smoked Salmon with Crème Fraiche & Cucumber. An impressive dish strongly reminiscent of sashimi, this is a must-try.

For the meat lovers out there, you just cannot go wrong with the Riverina Lamb Rack with Eggplant Caviar & Ratatouille. Cooked medium to rare, its succulent, juicy pinkness is perfectly accompanied by vegetables, golden chips of pumpkin, and eggplant caviar.

To round off a perfect meal, choose from their selection of delectable desserts, all done to a very high standard. The Espresso Mousse with Smoked Vanilla Ice-Cream & Meringue is a heavenly concoction of rich espresso-flavored mousse paired with impossibly light meringue and topped off with delicately smoky vanilla ice cream.

At a glance, the Roasted Pineapple with Coconut Cream & Coriander may look like a sunny side up fried egg – but looks can be deceiving. The green spinkles on the surface is coriander which has been treated to a blast of nitrogen gas to seal in the colour before being ground into fine granules. This delightful dessert is arranged in layers to give differing levels of sweetness and texture. The luscious roasted pineapple pieces at the bottom are topped off with a generous dollop of deliciously cold coconut cream to create a taste sensation that is out of this world.

If you are looking for an all-day dining place with a laid-back vibe, you can hardly do better than Three Bottle Man. Just footsteps away from Silvester’s, this cosy bar has a laneway space with al fresco seating in Bulletin Place, just off Pitt Street. Inside, you’ll find dining tables set up next to the cocktail bar. Three Bottle Man operates as a cafe by day, serving high quality health-focused meals for breakfast and lunch, not to mention great coffee and drinks to rock your tastebuds. As the sun goes down, it is transformed into a cosy bar, providing a relaxed and fun place to hang out with friends and have a drink.

The main menu features freshly made Vannella Burrata and Pumpkin & Ricotta Gnocchi. Light snacks and share plates are available, including an artisan cheese platter and a charcuterie board. The cocktail list changes every month.

游玩悉尼港环形码头一带，千万不要错过一尝Silvester’s 和 Three Bottle Man 的出色的美食、饮料和甜点。Silvester’s和 Three Bottle Man 分别是位于悉尼港环形码头万豪酒店 (Sydney Harbour Marriott Hotel at Circular Quay) 的旗下餐厅和门廊酒吧。

Silvester’s 是悉尼港环形码头万豪酒店 (Sydney Harbour Marriott Hotel at Circular Quay) 的主打餐厅，强调的是餐饮料运用的材料都是澳大利亚当地最上等的农产。早上有国际自助餐，午时晚间供应的则是难得精致的当代西餐菜式。

Silvester’s餐厅的设计当代时尚。自助餐的食物站不依规则成列，促进自由性取食的空间。自助餐的特色有根据取食量现场新鲜切片的冷切cold cuts，色彩薄煎 pancakes，每日更新的热食食物选择，各类素质高的开胃菜等等, 应有尽有。

Silvester’s 的主厨 Chef Raphael Szurek 本身喜爱摄影，因此对自己创作的每道菜式都很讲究色彩的最佳配搭，务求感官体验尽善尽美。

每一道菜式下足心思，制作过程把时间掌握得很好。就是点缀甜点的香料，精致的巧克力酥饼等，也是厨师现场制作，不买现成的。强调层次感，观感，口感的同时，厨师熟练巧手，上菜时间也不长。

首先先介绍一下Silvester’s几道值得推荐的招牌菜… 色彩夺目的沙拉配菜是格里马兄弟农场甜菜裉配腌制柠檬和红辣椒 (Grima Brothers Farm Beets with Preserved Lemon, Kiss Peppers)。巧切成薄片的红菜裉，加上腌制柠檬、红辣椒的一道凉拌，酸酸甜甜的，好看又好吃，确实很开胃。

第一道主菜是乔治国王孢子甘蓝番茄酸辣酱白鱼(King George Whiting with Kale & Tomato Chutney)。看似简单的烤鱼，火候适当，烤出了鱼的鲜美原味，配上一旁微焦香的孢子甘蓝蔬菜，还真令人回味。

第二道主菜是哈里斯奶油黄瓜烟熏三文鱼(Harris Smoked Salmon with Creme Fraiche, Cucumber) 是绝对有分量的烟熏山文鱼，以混合日西式仿刺身作呈献，十分可观。

第三道主菜是里弗赖纳茄子沾醬普羅旺斯雜燴羊排(Riverina Lamb Rack with Eggplant caviar, Ratatouille) 5分熟度的羊排，外层熟度适中，内层微半生熟, 配搭新鲜蔬菜、黄金色的南瓜脆片、茄子沾醬，又是另一项绝配。

第一道甜点是浓缩咖啡慕斯配烟熏香草冰淇淋加蛋白糖霜脆餅 (Espresso Mousse with Smoked Vanilla Ice-Cream & Meringue)。甜品呈现形如星星，玩上了白色、米色、褐色、黑色的配搭, 像是当代的艺术。甜品的口味很独特，简单来說是浓缩咖啡味的慕斯，和着轻微炭香的冰淇淋，有点稀疏的酸甜，加上轻盈的蛋白糖霜
脆餅。

第二道甜点是香菜椰子奶油烤菠萝蜜 (Roasted Pineapple with Coconut Cream & Coriander) 带来的第一个印象是像个荷包蛋，但又完全不是那么一回事。这道甜点是玩上了层次口感。撒在表面的粉状绿色香菜是现场用上 nitrogen gas速冻后磨碎的，封住了叶绿色素原有的颜色。层叠了一层脆一层软的不同甜度的材料，下层是香烤菠萝蜜小块，上层是冰冻的椰子奶油，形成了另类别致的冰冻甜点。

 

Three Bottle Man 是个日夜都别具一格，令人惊艳的门廊酒吧，就在 Silvester’s 的侧面。户内的鸡尾酒台台前旁设有餐桌，户外 Off Pitt Street的 Bulletin Place 也有露天座位。Three Bottle Man 早上午间像是一间咖啡厅，轻轻便便由 Pitt Street 转进 Bulletin Place 的小巷，就可以吃上素质不错的早餐、午餐、轻便餐，还有好好喝的咖啡及其他轻便的饮料。当太阳开始西下，Three Bottle Man 就会摇身一变，成了轻松热闹可供聚会畅谈畅饮的好地方。Three Bottle Man 除了鸡尾酒、咖啡饮料，也推出各式塔帕斯Tapas的品味小吃也非常出色，如：工匠奶酪/芝士拼盘Artisan Cheese Platter, 季节熟食冷肉盤Charcuterie Board (Seasonal) 等。

Three Bottle Man 每月都会推出不同特色的鸡尾酒。具特色的主菜有新鲜自家制作的 Vannella Burrata 和 Pumpkin & Ricotta Gnocchi。

For more information please visit silvesters.com.au & threebottleman.com.au

Multiple award winning restaurant Benjarong Dusit Thani Bangkok offers an exclusive dining experience in an ancient Thai palace surrounded by a beautiful garden overlooking a waterfall with crystal clear water tumbling down from the rocks. One of Bangkok’s finest, it has repositioned its Royal Thai cuisine to a more sophisticated presentation combining modern techniques with traditional flavour to amplify contemporary dishes that are exquisitely Thai at heart.

Appetizer Po-Pia Gong is the perfect dish to start a meal when diners are served with these long yet thin spring roll skins wrapped with chunks of sliced prawns that are fried to a crispy golden brown. Indeed it goes very well with a touch of Sriracha Mayo.

Thailand is famous for its Tom Yum but the Tom Yum Soup of Prawn, Galangal & Lemongrass in Benjarong Dusit Thani Bangkok is simply beyond imagination in terms of presentation and taste. Fresh prawns are first grilled to preserve its succulent taste and placed into a bowl together with some mushroom then only a spicy hot Tom Yum soup will only be poured from a separate ceramic container for the guests. It is highly recommended to have the Yum Pla Duk Foo Deconstructed together with the Tom Yum as these two signature dishes are a perfect combination when one talks about Thai delicacies. This crispy Catfish Salad & Green Mango with Crabmeat and Tom Yum Custard is yet another interesting dish where the waitress will first explain the dish then only will she pour the crispy catfish flakes onto the sliced green mango with fresh crab meats sitting on a cushion of Tom Yum custard. Without stirring the dish, one will have the rare opportunity to taste a multi layer of sensations where different taste and bites melt in your mouth. Simply ecstatic.

Fish is a must order dish when it comes to Thai food. The Pla Yang Samunprai comes with a fish stuffed with special aromatic herbs, wrapped with banana leaf and grilled to perfection. For those who prefer a meat dish, the Kang Kiew Wan See Kwong Neau Toon uses a very unique technique to slow cook carefully selected beef ribs in an aromatic curry of green herbs and spices. The beef is so tender that it will melt in one’s mouth.

Thai desserts are among the most popular around the world and for those with sweet tooth, it will definitely be a treat. The Basil Ice Cream with Fresh Pineapple and Salty Meringue that is in the Benjarong dessert menu is an odd but a perfect sweet and salty combination that will wow both young and old. If one dessert is not enough, then the very tasty and colourful Red Rubies & Jackfruit with Coconut Ice Cream will definitely end on a high note.

步入荣获多项餐饮奖项的Benjarong Restaurant (Dusit Thani Bangkok), 俨如置身在泰国堂皇皇室的奢华餐厅。餐厅的摆设、装潢设计别具心思，就连泰式料理的上菜方式也十分讲究。

Benjarong Restaurant 的招牌精致泰式菜肴有: Po-Pia Goong (泰式春卷)、Tom Yum Soup of Prawn, Galangal, Lemongrass (东炎酸辣虾汤)、Yum Pla Duk Foo Deconstructed (香脆鲶鱼青芒果沙拉)、Pla Yang Samunprai (香料烤鱼)、Kang Kiew Wan See Krong Neau Toon
(香咖喱焖牛排)、Basil Ice-cream with fresh pineapple and salty meringue (九层塔菠萝咸脆饼冰淇淋)、Red rubies and jackfruit with coconut ice-cream (红钻菠萝蜜椰香冰淇淋)。

Po-Pia Goong (泰式春卷) 是长形的脆皮春卷，裹着剁碎虾肉，是沾着具有淡淡酸辣口味的 Siracha 蛋黄酱一起吃的。

Tom Yum Soup of Prawn, Galangal, Lemongrass (东炎酸辣虾汤) 这一道汤的呈现方式很特别。新鲜的全虾是先烤过，锁住了原有的肉质鲜美, 与草菇汤料置放在瓷碗，再加入热热的散发着香茅、高良姜香气的东炎汤。Yum Pla Duk Foo Deconstructed (香脆鲶鱼青芒果沙拉)是配搭 Tom Yum Soup of Prawn, Galangal, Lemongrass (东炎酸辣虾汤) 必备的前菜。Yum Pla Duk Foo Deconstructed (香脆鲶鱼青芒果沙拉)是用两份玻璃餐具呈现的:东炎酸辣酱和螃蟹肉是一份，香脆鲶鱼肉丝和青芒果沙拉是另一份。用餐前，把沙拉那一份倒入酸辣酱那一份，依照层次的吃下去。每一道层次都是给予不同的口感，先是香香脆脆的，接着是微东炎香和蟹肉的鲜美。也因此这两道料理:东炎酸辣虾汤和香脆鲶鱼青芒果沙拉是绝佳的配搭。

特色的蕉香 Pla Yang Samunprai (香料烤鱼) 是把秘制香料置放入鱼肉中，全鱼包裹在香蕉叶里烧烤而成的。

Kang Kiew Wan See Krong Neau Toon (香咖喱焖牛排)是特选牛排加各种香料、咖喱料经过72小时焖煮的。先是入口即溶的牛排肉质，随着香焖出来的辣香味在口中四溢，吃后真叫人回味再回味。

Basil Ice-cream with fresh pineapple and salty meringue (九层塔菠萝咸脆饼冰淇淋) 是别具一格的甜点。底层是香脆的咸脆饼和小黄梨块，上层是九层塔口味的冰淇淋。

另外就是泰式经典甜点的 Red rubies and jackfruit with coconut ice-cream (红钻菠萝蜜椰香冰淇淋)。Red rubies 指的是石榴籽。另外绿色的小球是西米露。和椰香冰淇淋、菠萝蜜加在一起，就是一道又好看，又好吃，必吃的泰式甜点了。

Secret Kitchen has been pioneering some of the scarcest ingredients by creating a whole series of black truffle dishes that challenge the essence of traditional cooking. Secret Kitchen has been inventing dishes by infusing traditional Chinese Cantonese culinary art with some of the most prized raw ingredients from the Western world. With the objective of creating an exquisite taste while being exclusive and one-of-a-kind, Secret Kitchen is proving that creations of black truffle dishes are a healthy challenge addressing creativity in all its entirety. As intriguing as what black truffles are to the modern world, the fungus is also known as the diamond of cookery. While truffle dim sum is one of the favourites among the others, its steamed black truffle scallop noodle roll may just be what you need to start your day. Joining the menu are also black truffle prawn and pork dumplings. Enjoy the buttery taste of wagyu beef cooked with black truffle, and of course, no one goes home without trying the sautéed king prawns with black truffles.

正斗使用黑松露调配烹制一系列的黑松露料理，以挑战传统烹饪的精髓。正斗沿用传统中国粤菜烹饪技术将西方珍贵的原料融入其中，挑战创造出味道香醇、独一无二健康精致的黑松露料理。常用于顶级食材的黑松露被称为餐桌上的“黑色砖石”，黑松露点心是其中最受食客喜爱的，蒸黑松露带子卷可让你一天的开始充满活力。菜单上还有黑松露虾猪肉饺子、黑松露煎和牛，当然少不了必吃的黑松露炒大虾。